Keto White Chocolate & Matcha Lava Cake
Lauren Lester- Ready in 10m
- 4.2 g net carbs
- 326 kcal
- Serves 2
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I’m a huge fan of lava cakes and this white chocolate matcha lava cake is no exception. With just a minute in the microwave this is an easy keto dessert recipe you won’t want to miss!
Green tea is well known for its myriad health benefits. Matcha is a type of green tea that is particularly high in antioxidants called catechins, and mind-calming amino acid called L-theanine. Green tea is beneficial for heart health, metabolic health and has shown to lower insulin levels in menopausal women. Thanks to the high content of catechins, it is beneficial for people suffering from non-alcoholic fatty liver disease.
This recipe makes one single-serve cake if you feel like having a sugar-free treat for breakfast. Half of the cake will be enough for a tasty keto dessert to finish a dinner party. Just keep in mind that nutrition facts are listed per half of the cake.
And if you're not a fan of matcha, prefer dark chocolate or if you are nut-free, try this Keto Chocolate Lava Cake.
Step-by-step
In a small bowl whisk together all ingredients except the coconut butter and about 1/2 tsp Swerve for dusting.
Pour all but 2 tablespoons batter into one greased 1-cup (240 ml) ramekin.
Place the coconut butter in the center of the batter then cover with the remaining batter. Microwave for 1-2 minutes until set.
Tips for cooking in the oven: If you don't have a microwave, I suggest you multiply the batch to make 4 to 8 servings at once. To do that, use 2 to 4 ramekins instead of 1. Preheat the oven to 175 °C/ 350 °F (fan assisted)and cook for about 10 to 12 minutes.
Invert onto a plate. Dust with the remaining Swerve and serve immediately. Optionally, serve with a dollop of whipped cream.
Serve immediately.
Recipe
Keto White Chocolate & Matcha Lava Cake
★★★★★4.8Matcha, white chocolate and vanilla are a match made in heaven in this quick and easy low-carb lava cake.
- Hands on
- 5m
- Overall
- 10m
- Servings
- 2
- 4.2 g
- Net carbs
- 7.4 g
- Protein
- 30.1 g
- Fat
- 326
- kcal
Ingredients makes 2 servings
Instructions
In a small bowl whisk together all ingredients except the coconut butter and about 1/2 tsp Swerve for dusting.
Pour all but 2 tablespoons batter into one greased 1-cup (240 ml) ramekin.
Place the coconut butter in the center of the batter then cover with the remaining batter. Microwave for 1-2 minutes until set.
Tips for cooking in the oven: If you don't have a microwave, I suggest you multiply the batch to make 4 to 8 servings at once. To do that, use 2 to 4 ramekins instead of 1. Preheat the oven to 175 °C/ 350 °F (fan assisted)and cook for about 10 to 12 minutes.Invert onto a plate. Dust with the remaining Swerve and serve immediately. Optionally, serve with a dollop of whipped cream.
Serve immediately.
Nutrition per ½ cake
Carbs 5%Protein 9%Fat 86% of calories
- Net carbs
- 4.2 g
- Total carbs
- 27.3 g
- Fiber
- 4.1 g
- Sugars
- 3 g
- Protein
- 7.4 g
- Fat
- 30.1 g
- Saturated fat
- 16.6 g
- Calories
- 326 kcal
- Sodium
- 201 mg · 8.72% RDA
- Magnesium
- 46 mg · 11.4% RDA
- Potassium
- 225 mg · 11.3% EMR
Nutrition by ingredient
| Per 1/2 cake | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.6 g | 6.3 g | 71 |
| Matcha (green tea powder), organic | 0.5 g | 0.5 g | 0.1 g | 4 |
| Swerve, natural sweetener (Erythritol and chicory inulin based) | 1 g | 0 g | 0 g | 4 |
| Baking powder, gluten-free | 0.1 g | 0 g | 0 g | 1 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.2 g | 3.1 g | 2.4 g | 36 |
| Cocoa butter, organic (cacao butter) | 0 g | 0 g | 6.8 g | 60 |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) | 0.4 g | 0.3 g | 5.7 g | 55 |
| Vanilla extract, sugar-free, alcohol-based | 0.1 g | 0 g | 0 g | 5 |
| Coconut butter, organic, unsweetened | 1 g | 1 g | 8.8 g | 90 |
| Total | 4.2 g | 7.4 g | 30.1 g | 326 |
Serving size 1/2 cake
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Beef free
- Vegetarian
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Comments & ratings (12)
Hi, what can I use as a substitute for coconut butter? We don't have that here
Almond butter is a good alternative, ideally blanched as it's plain.
Hello. I have a question. You wrote: "This recipe makes one single-serve cake if you feel like having a sugar-free treat for breakfast" - but on your breakdown of the nutritional values breakdown you say that those calories, etc. were for 1/2 cake...so this is not for a breakfast serving? I am confused. Thank you!
Vicky
Thank you Vicky, that's my mistake as it may not be clear - I'll fix that. What I mean by that is that one cake is enough for breakfast, 1/2 as a treat (the next sentence) do the nutrition facts are "per treat" = 1/2 cake).
Hi, I have a question on substituting an ingredient for another. Can I use almond milk instead of coconut milk or heavy whipping cream ? Just don’t have those stocked at the moment.
Yes you can 😊 Just make sure to use unsweetened almond or cashew milk and keep in mind this will also affect nutrition facts (less fat, carbs and calories in almond milk). I hope this helps!
I do not have a microwave either and live alone. Rather than using the significant amount of energy to run an oven for a single cake, I create a mini-oven on my stove top. You might have to MacGyver the components, but this it what I use:
I select a saucepan large enough to hold the ramekin, use the bottom of a single serve springform pan to elevate the ramekin above the direct heat, then pour in a small amount of water. I place the ramekin in the pan and use low-medium heat to steam the cake. It takes about 20 minutes and I have a great dessert without heating up an oven or the house.
What a great idea. Thank you Jill!
First, I love this website!
I have a question about the matcha withe chocolate cake. Can I still make this without a microwave? What would you suggest?
Greetings, Elizabeth
Thank you Elizabeth! Here's a tip from another mug cake recipe that should work here too:
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.
We don't have a microwave, so how long and at what temperature would we need to cook this in a proper oven?
Hi Dan, see my comment above 😊